Cookies and Cream Cake

Ah, Memorial Day weekend...did you have fun?  What a great day to enjoy the warm weather, and of course be grateful for all the troops working hard to keep us safe.  My weekend was filled with long walks with Lady, catching up on housework, laying in the sun, a touch of studying (too little of that...whoops), a little bit of work, a barbeque with great friends, and of course baking!!

This is what your ganache will look like when you chill it
then beat it up

I made this cake for Mr. Adam Hughes, one of my favorite people, who was be in town and wanted to stop by to see us.  It also happened to be his birthday, so of course a guy needs a cake!!  The leftovers were a big hit at the Memorial Day grill out we attended.  When you make a big cake, it's always best to have an occasion or two to share it at!!

As a side note, I have about 2 1/2 more weeks of third year left....do you know what that means?  It means no more adult medicine, possibly for the rest of my career!!  My fourth year is jam-packed with pediatric extravaganzas...I'm so excited.  But don't worry, if you're an adult and need medical advice, I'd be happy to tell you that no, you don't need an antibiotic, and yes, you should just take some ibuprofen and have a nap :)

Cookies and Cream Cake
1 box white cake mix
2 vanilla beans, scraped
2 containers white frosting
1/2 tsp almond extract

For the Ganache Filling
1 cup heavy cream
1  1/4 cup chocolate chips

1/2 package oreo cookies, crushed, plus 6 cookies cut in half

Prepare cake batter as instructed, and beat in vanilla bean seeds.  Bake in 9" or 8" round pans as on the box.  Allow to cool, then cut the cakes in half lengthwise so you basically have 4 round cakes.

To make the ganache filling, heat the heavy cream in the microwave until very hot but not boiling.  Place chocolate chips in a large bowl, then pour hot cream over chocolate chips.  Allow to melt without touching it, then whisk the cream into the chocolate until it's smooth.  Refrigerate for 30-45 minutes, stirring once or twice until cool and more firm.  Beat with a handmixer until fluffy like thick frosting.

To decorate the cake, stir almond extract into white frosting (put both tubs into one bowl).  Add about 1/4 of the frosting to a quart-sized zip top bag, and cut an end off.  Place the bottom of one of the cakes on a cake plate.  Pipe a circle of white frosting around the periphery, then spread 1/3 of the chocolate ganache frosting inside that circle.  Sprinkle some crushed oreo cookies on top of that.  Add another layer of cake on top and press down gently.  Repeat two more times, ending with a cake top.  Frost the whole cake with the remaining white frosting.  Sprinkle some crushed cookies on top, then stand the oreo cookie halves around the periphery.

Seems complicated, but you can do it!